Tangy tamarind meets coconut, chilli, garlic and ginger for a stroll by the sea with our fish pie topped with carrot and coriander mash.
1. Peel and roughly chop the carrots. Put in a pan with a pinch of salt. Add enough boiling water to just cover. Bring to the boil. Lower the heat. Cover and cook for 20 mins or till tender all the way through.
2. Whisk 1 ½ tsp tamarind and 1 tsp turmeric with the coconut milk. Peel and grate the ginger and garlic. Add to the coconut milk with a pinch each of salt and chilli flakes (our chilli flakes are spicy and you’ll use more later). Peel and finely chop the shallot. Stir it in.
3. Tip the coconut mix into a small pan. Cover. Gently simmer over a very low heat for 5 mins till the shallot is soft.
4. While the coconut sauce is simmering, make the carrot mash. Finely chop the coriander leaves and stalks. Drain the carrots. Tip them into a food processor and blitz to a smooth purée. No processor? Use a masher to mash them in the pan.
5. Add most of the coriander to the processor with 1 tsp of the cumin seeds and a pinch of chilli flakes. Season and whizz to mix. If you don’t have a processor, just stir them all into the mashed carrots.
6. Preheat your grill to high. Take the coconut sauce off the heat. Stir in the fish pie mix. Pile into an ovenproof dish. Top with the carrot mash. Grill for 20 mins till the top has nice golden edges.
7. Meanwhile, thinly slice the kale, discarding any thick cores. Bring a pan of salted water to the boil. Boil the kale for 3 mins or till tender but still bright green. Drain. Return to the pan with 1 tsp oil, 1 tsp cumin seeds and a pinch of chilli flakes. Season. Toss to mix. Serve with the fish pie, garnished with the remaining coriander.
8. Bang your tamarind^
Store your leftover tamarind in the fridge. Drizzle it over tomatoes before roasting them for a fruity, sour twist or use it in Asian salad dressings.